Ruth Graves was born in East Walpole, Massachusetts, marking the beginning of her life journey. This New England upbringing likely influenced her appreciation for traditional American cuisine.

Ruth spent her early childhood in Massachusetts. Details of her upbringing are scarce, but her later accomplishments suggest a supportive environment that fostered her interests.

Ruth Graves pursued higher education, graduating with a degree in Household Arts. This provided her with a solid foundation in culinary techniques, nutrition, and food management, all crucial to her future success as a dietician and innkeeper.

Before acquiring the Toll House Inn, Ruth Graves worked as a dietician and lectured on food. This experience honed her knowledge of food science, menu planning, and public speaking, all valuable assets in her later venture.